Rating: 3 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

This dish only requires ten ingredients and acquires some incredible flavor thanks to sage, freshly minced garlic, and thyme.  

Adam Hickman
Recipe by Cooking Light November 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
2 hrs
Yield:
Serves 4 (serving size: about 4 ounces chicken)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Remove skin from chickens; reserve skin for Dinner Discard necks and giblets. Place chickens on the rack of a broiler pan coated with cooking spray.

  • Chop herb leaves; place stems in cavities. Combine leaves, garlic, and oil in a small bowl. Spread oil mixture evenly over chickens. Sprinkle chickens with pepper and salt. Squeeze lemon juice over chickens; place lemon halves in cavities. Secure chicken legs with twine.

  • Pour 3/4 cup water into bottom of broiler pan. Bake at 400° for 1 hour and 20 minutes or until a ther­mometer inserted in thigh registers 165°. Let stand ?15 minutes. Remove meat from bones. Reserve bones for stock in Dinner 3; reserve meat from 1 chicken for Dinner

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

191 calories; fat 6g; saturated fat 1.2g; mono fat 2.5g; poly fat 1.1g; protein 29g; carbohydrates 3g; fiber 1g; cholesterol 92mg; iron 2mg; sodium 346mg; calcium 27mg.
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